HRH The Duchess of Cornwall's Sultana Flapjack Bars
A new recipe book is set to contribute to a great cause, as well as giving people the chance to create food like their favourite celebs.
The Celebrity Bake Book is a compilation of more than 150 celebrity recipes, from Emma Bunton’s Squidgy Chocolate Cake to Gok Wan’s Chinese Steam Pudding, the book is a great selection of recipes from famous faces, as well as aiming to increase awareness of the devastating effects of knife crime amongst young people.
It is on sale from early September, and all proceeds are being donated to The Ben Kinsella Trust. The charity aims to educate young people about the consequences of knife crime, and the impact it can have on society as a whole. Check out two recipes from the book below: HRH The Duchess of Cornwall's Sultana Flapjack Bars, and Fearne Cotton's chocolate cupcakes with a buttercream topping.
Her Royal Highness, The Duchess of Cornwall
Sultana Flapjack Bars
Ingredients
- 450g plump sultanas
- ½ tsp mixed spice
- 300g light brown sugar
- 350g butter
- 300g rolled porridge oats
- 140g plain flour
- 3 tbsp golden syrup
(Makes 18)
Instructions
- Heat the oven to 180°C/350°F (fan) or 200°C/400°F (conventional)/Gas Mark 4
- Place the sultanas, mixed spice, sugar, oats, flour and a pinch of salt into a large mixing bowl.
- Melt the butter in a saucepan with the golden syrup and then add to the dry ingredients in the mixing bowl.
- Grease a square baking tin of approximately 20 x 20 cm with a little butter. Press the mixture into the tin and bake for 45 minutes until golden brown.
- Leave to cool and then cut into 18 pieces. The flapjacks will keep for approximately two days.
Turn to page two for the recipe for Fearne Cotton's chocolate cupcakes with a buttercream topping!
Tagged in Recipes Food & Drink